Food safety risks in traditional fermented food from South-East Asia
Food Control, 2020 A. K. Anal +10 more
semanticscholar +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract This study explores the sustainable valorization of fruit waste (FW) for bioethanol production using a consolidated bioprocess (CBP) that combines fermentation and enzymatic hydrolysis in a single step. A co‐culture of Bacillus siamensis F2 (a multienzyme producer) and Candida albicans GP1 (a fermentative yeast) was employed to maximize ...
Baliram Gurunath Rathod +4 more
wiley +1 more source
Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community. [PDF]
FEMS Microbiol Ecol, 2023 Leale A, Auxier B, Smid EJ, Schoustra S.
europepmc +1 more source
On the Vitamin D from Fermented Sea Food “Shiokara” (Report 2)
, 1970 Haruo Baba, Tôru Ishibashi
openalex +2 more sources
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Black wattle (Acacia mearnsii De Wild.) is a key tree crop in South Africa, valued for its bark and timber, both of which contribute significantly to export revenue. Wattle bark harvesting begins with the rainy season in September and extends to May. During this time, harvested bark is transported to three processing facilities.
P. Avadianund Bridglall +3 more
wiley +1 more source
The application of a fermented food ingredient containing ‘variacin’, a novel antimicrobial produced byKocuria varians, to control the growth ofBacillus cereusin chilled dairy products [PDF]
, 2001 T. A. F. O'MAHONY +3 more
openalex +1 more source
Actin proteolysis during ripening of dry fermented sausages at different pH values [PDF]
, 2017 Berardo, Alberto +6 more
core +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Fishing waste and byproducts, whether naturally occurring or from industrial processing, are important sources of high‐value compounds. Fertilizers, biomaterials, cosmetics, biolubricants, and biodiesel are some of the substances that can be obtained from these residues. The objective of this study was to conduct a theoretical and experimental
Patrick da Silva Sousa +7 more
wiley +1 more source
In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties. [PDF]
Front Microbiol, 2023 Megur A +5 more
europepmc +1 more source
Determination of Erythritol in Fermented Foods by High Performance Liquid Chromatography
, 1988 Tatsuji Shindou +5 more
openalex +1 more source